Coconut Curry Turkey and Wild Rice Soup
Prep Time
30 minutes
Cooking Time
60 minutes
Yields
6
Ingredients
2 T olive oil 1 onion, diced
3 carrots, peeled & diced
3 stalks celery, diced
1 bunch rainbow chard, washed, leaves sliced into bite sized pieces. Stems reserved and diced
3 cloves garlic, minced
3-4 small red potatoes, cut into ½” cubes, totaling
1 ½ cups of potatoes 1 tsp brown mustard seed 1 tsp hot curry powder
1 tsp garam masala
1 ½ T madras (mild) curry powder
⅔ cup wild rice
6 cups turkey or chicken stock
½ can coconut milk
2 cups diced roast turkey (or chicken)
salt & pepper to taste
1 tsp white wine vinegar
Directions
Heat a large soup pot over medium heat.
Add olive oil and brown mustard seeds. Stir the seeds around in the oil for about 1 minute, until the seeds release their fragrance.
Scoop onion, carrots, celery and diced chard stems into pot. Add a pinch of salt and stir to coat the veggies in oil. Saute for 7-10 minutes, until onions are softened, stirring every couple of minutes.
Add the garam masala, curry powders, and garlic to the pot. Stir for 1 minute.
Add the wild rice, turkey (or chicken) stock, stir and cover. Bring the soup to a boil, then reduce heat to low and add the potatoes. Simmer uncovered for 25 minutes, over medium-low heat, stirring every few minutes.After 25 minutes, pour in the half can of coconut milk. Stir and cook for another 20-30 minutes, until the wild rice is tender. Then add the turkey and chard leaves, and gently stir the leaves into the pot. Cook for 2-3 more minutes until the chard has wilted. Season with salt & pepper to taste, and stir in 1 tsp white wine vinegar to brighten the flavors a bit. Serve.